Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: THURSDAY, October 20, 1994 TAG: 9410200085
SECTION: NATIONAL/INTERNATIONAL PAGE: A-1 EDITION: METRO
SOURCE: Associated Press
DATELINE: WASHINGTON LENGTH: Short
The Center for Science in the Public Interest, which has criticized the fattiness of Chinese, Italian and Mexican fare, says seafood restaurants offer a greater variety of healthful meals than other establishments.
``As long as it's not fried, smothered in cheese or cream, or layered with tartar sauce, your seafood will be low in fat,'' senior nutritionist Jayne Hurley said at a news conference Wednesday.
The food watchdog group also released results of a national poll that found some public support for its efforts, and reported that restaurants are making their menus healthier, partly because of its efforts.
Despite sodium levels that were still high but below those in meals analyzed in other surveys, Hurley said the best ways to eat seafood are baked, broiled, blackened, grilled or steamed.
Flounder, cod, haddock, sole, shrimp, scallops, crabs and clams are the best choices, because of their low fat and high vitamin and mineral content. But shrimp has higher cholesterol levels than most other seafood.
Fried seafood, besides being high in fat, is high in artery-clogging fat because many seafood restaurants, including the Red Lobster national chain, fry fish in partially hydrogenated oil, Hurley said.
The group has asked Red Lobster to use a more healthful oil for frying because partially hydrogenated oils contain trans fatty acids, which have been shown to increase cholesterol levels.
A spokesman for Red Lobster did not return a message seeking comment.
by CNB